Carrot and Parsnip Soup Recipe

Looking for an easy Carrot and Parsnip Soup recipe? Learn how to make Carrot and Parsnip Soup using healthy ingredients.


Submitted by maggie_jean

Makes 4 servings



Use up those seasonal vegetables with a warming soup. Great in a flask on long walks or as a snack after going outside, soup freezes well and can be served for any occassion. Parsnips have more fibre and less calories than potatoes and are a natural source of folic acid (good for pregnant ladies).

Recipe Ingredients for Carrot and Parsnip Soup

1 1tsp Olive Oil
1 cup, chopped Onions
1.5 cup slices Parsnips
1.5 cup, chopped Carrots
4 cup Vegetable Broth
1 dash Pepper, Black
0.5 tsp Cumin Seed
2 oz Sour Cream Reduced Fat

Recipe Directions for Carrot and Parsnip Soup

  1. Heat the oil in a large pan. Simmer the onion and cumin with the lid on for five minutes.

  2. Add the carrots, parsnips, stock and simmer for about 30 minutes.

  3. Blend using a hand blender, food processor or masher.

  4. Stir in the sour cream, crack some black pepper and serve with crusty sourdough bread.

Categories

Soup

Nutrition Facts
Serving Size 351.5g
Amount Per Serving
Calories
107
Calories from Fat
26
% Daily Value*
Total Fat
2.9g
4%
Saturated Fat
1.1g
5%
Trans Fat
0.0g
Cholesterol
7mg
2%
Sodium
779mg
32%
Potassium
404mg
12%
Total Carbohydrates
19.3g
6%
Dietary Fiber
4.5g
18%
Sugars
8.3g
Protein
2.0g
Vitamin A 177% Vitamin C 24%
Calcium 9% Iron 4%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
92% confidence
A
  Good points
  • Low in cholesterol
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
  •   Bad points
  • Very high in sodium
  • High in sugar
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